Homemade Swiss Muesli Cereal Food

SWISS MUESLI RECIPE

Steps:

• Place the oats in a large skillet. Heat over medium heat, stirring often until the oats are fragrant and golden, 4-5 min. Remove the pan from the heat and add the wheat germ and cinnamon. Mix to combine. Remove the oats from the skillet and let cool. Store prepared toasted oat mixture in an airtight container in the pantry until you are ready to make your cereal.
• Place almonds and walnuts in a large skillet and toast over medium heat, stirring often, until fragrant, 3-4 min. Remove the nuts from the skillet and let cool. Store toasted nuts in an airtight container in the pantry until you are ready to use them.
• Mix ½ cup of the toasted oats mixture with ¼ cup toasted almonds and walnuts. Add ½ diced apple and 2 Tbsp raisins. Drizzle with honey to sweeten, as desired. Pour milk over the cereal and enjoy.
• Soak ½ cup of the oat mixture with ½ cup water (juice or milk) and refrigerate 12 hours or overnight. When you are ready to eat, mix in ¼ cup toasted almonds and walnuts, ½ diced apple, and 2 Tbsp raisins. Sweeten as desired with honey.

HOMEMADE MUESLI

Steps:

• Soak the rolled oats in milk for about 5-10 minutes
• While the oats are soaking, grate half of the apple using a large stand-up cheese grater and then add the shredded apple to the oats. Slice the remaining half of the apple into small chunks or slivers to use for topping.
• Once the oats have soaked up the milk, mix in the Greek yogurt.
• Drizzle with honey, and sprinkle the walnuts, sunflower seeds, and chopped apple on top. Cover and chill in your refrigerator for at least an hour, or let it sit overnight for breakfast the next morning.
• TIPS: I swap out the regular milk for coconut or almond milk. Also, I recommend a tart variety of apple that is really firm, otherwise your grated apple will be more like applesauce. I also put just a little bit of honey at the bottom to counter the tartness of the yogurt.

MUESLI CEREAL

Steps:

• Soak oats and dried fruit in 2/3 cup water in the refrigerator overnight.
• Drain water. To serve, add almond milk and top with nuts and seeds.

HOMEMADE MUESLI WITH RED BERRIES

Steps:

• Measure the oatmeal, hazelnuts, granola, and salt together in a cereal bowl. Pour the water and honey over the mixture, stir, and set aside to soak for 12 to 15 minutes.
• Meanwhile, toss the strawberries, raspberries, and sugar together in another bowl and allow to macerate while the muesli is soaking. When ready to eat, divide the muesli between 2 bowls; divide the berries between the oat mixtures and stir in. Serve at room temperature with a dollop of yogurt on top.

HOMEMADE MUESLI CEREAL RECIPE FOR A HEALTHY BREAKFAST

Steps:

• Preheat the oven to 350 degrees.
• Spread the pecans and pumpkin seeds out on a baking tray. Bake in the oven until fragrant and toasted, about 7 minutes. Remove and set aside.
• In a bowl, combine the rolled oats, coconut, and ground flax seeds. Mix well.
• Drizzle the honey over the oat mixture, and stir well to completely incorporate the honey.
• Add in the pecans and pepitas and stir to combine.
• Spread the mixture out on a baking tray and bake for 10 minutes. Stir the muesli and bake until golden brown, about another 5-10 minutes. Remove from the oven and let cool on the baking tray.
• In a bowl, combine the cooled muesli, raisins, dried apples, and puffed rice cereal. Toss to combine.
• Serve your muesli with milk as a cereal, or soak overnight with yogurt and milk before serving.

ORIGINAL SWISS BIRCHER MUESLI

Steps:

• Enjoy!

HOMEMADE MUESLI

Steps:

• Mix oats, rice cereal, pecans, almonds, sunflower seed kernels, dried cherries, and golden raisins together in a large bowl.

MUESLI

Steps:

• In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.

HOMEMADE SWISS MUESLI CEREAL

Steps:

• 1. Combine all ingredients except yogurt in a bowl with airtight lid, making sure all oats are in contact with milk. A little more milk can be used if necessary.
• 2. Let sit refrigerated at least 1 hour, or refrigerate overnight. Serve topped with your choice of yogurt if desired.

SKIERS SWISS CEREAL (RAINY DAY BREAKFAST)

Steps:

• The night before, combine the oats, zest, cinnamon, and cherries in a glass bowl. Stir well, then stir in the milk. Cover with plastic wrap and refrigerate.
• In the morning, place the mixture in a medium-sized saucepan and bring it to a simmer.
• Lower the heat and cook, stirring frequently, for 4 to 6 minutes, or until the oats are tender and the mixture is thick.
• Serve immediately, either as it is or with brown sugar or granulated sugar, and cream, butter, or milk.

ORIGINAL BIRCHERMUESLI (SWISS MUESLI)

Steps:

• Soak the oatmeal in the cold water until soft--like overnight -- or for 30-40 minutes at a minimum.
• At serving time, stir in the lemon juice and condensed milk. Grate the apple directly into the muesli. Sprinkle with nuts.
• NOTES: amount of water depends on kind of oatmeal used. Also, tho while instant oats don't have to be soaked as long, it's better if it's allowed to stand for 10 minutes.

MUESLI BREAKFAST CEREAL

Steps:

• In a small bowl, stir together oats, milk, and sugar. Cover with plastic wrap, and refrigerate 1 hour and up to overnight.
• In a small skillet, toast walnuts over medium heat, tossing occasionally, until lightly browned, 4 to 6 minutes. Cool to room temperature. Stir walnuts, pear, and grapes into oat mixture.

5-MINUTE SWISS MUESLI RECIPE

Steps:

• In a large bowl, toss together all ingredients until thoroughly combined. Store in an airtight container.

SWISS MUESLI

Steps:

• Combine oats, milk and honey and leave soaking in the refrigerator overnight.
• Next morning, add the grated apple, hazelnuts and yogurt.

TOASTED SWISS MUESLI CEREAL

Steps:

• Preheat oven to 350°F (180°C).
• Mix oats, wheat germ, sesame seeds, sunflower seeds and almonds in a large bowl.
• Add oil and honey to the bowl and stir until all ingredients are well combined.
• Pour contents of bowl unto an ungreased cookie sheet.
• Distribute contents on cookie sheet so that they cook evenly.
• Bake for 30-45 minutes (until the oats and almonds appear golden), stirring well every 10 to 15 minutes (this ensures even baking).
• Once baked, remove cookie sheet from oven and let the oat mixture cool.
• Once sufficiently cooled stir in the dried fruit.
• Store the muesli in an airtight container for up to a month.

SWISS-STYLE CEREAL (MUESLI)

Steps:

• Spread the filberts on a rimmed baking sheet, and the almonds on another; bake in a 350° oven for 5-8 minutes, or until very lightly browned; shake pans occasionally.
• Let nuts cool; rub filberts in your hands to loosen as much of the brown exterior as possible, then blow or fan off the chaff, chop filberts and almonds coarsely (chop in a hand chopper, rather than a food processor, which may turn the nuts into butter!)
• Blend nuts with oats, wheat germ, currants, apricots, and sugar.
• Store in a tightly closed container at room temperature.
• Serve in bowls with milk or cream; top with fruit if you like or pack it up to take camping or back-packing!